Cranberry Couscous

Recipes in this Post2015-07-01 17.12.03

We just moved into our new apartment this week, and we had to have a celebratory dinner. We still don’t have a refrigerator, that’s coming tomorrow, so I was a little hindered in exactly what I could make.

Because we don’t have a refrigerator, and I’m limited in what I can make, I went to the local small store near my office and bought 2 lovely chicken breast halves. I already had Parmesan and garlic, so I made Nancy’s Garlic Parmesan Crusted Chicken and I wanted something fun and interesting to go with it. Couscous is a favorite of ours, and they had a nice box there at the store just as I was going crazy trying to find the perfect side dish for my chicken.

If you have never made couscous, it couldn’t be simpler. Couscous is a fine-grained pasta that can have any number of extra ingredients to make it tasty. I chose onions and cranberries.

Recipe: Cranberry Couscous

Summary: Simple and flavorful

Ingredients

  • 1 cup water
  • 1 1/4 cup fine couscous
  • 1/4 tsp sea salt
  • 3 tbsp butter
  • 1/4 onion, chopped
  • 1/4 cup dried cranberries

Instructions

  1. Melt the butter in a separate pan and saute the onions, just until they start to brown. Set aside.
  2. Bring the water to boil in a medium-sized pan. Add the salt. When the water is rapidly boiling, remove it from the heat and add the couscous. Cover and let sit for 2 minutes.
  3. Remove the cover and add onions, butter and cranberries. Set on a low flame and stir to separate the pasta.

Variations

If you can’t find dried cranberries, raisins do a fine job.

Preparation time: 3 minute(s)

Cooking time: 3 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: Persian

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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